I was surprised at some of these recipes from a 1951 cookbook! Along with the usual fried rice and egg drop soup was the Bo-Pe, including both a meat and sweet filling, and moo-goo ngow.
I love this drawing of a mother and child at a Parisian market. Recipes include onion soup gratinee; vichyssoise, savarin, a basic french omelette, fletans a l’orly, and of course, French bread.
I love sauerbraten, and the recipe here sounds wonderful, as does the apfel strudel, meat balls, potato dumplings, sweet-sour red cabbage, and anise drop cookies.
The recipe for pizza sounds like a deep dish from Chicago! Also sounding great is the ravioli with a chicken and spinach filling; spaghetti sauce; stuffed zucchini; stuffed mushrooms; lasagne; veal scaloppini alla cacciatora, and a salad with vegetables and two kinds of olives.
Some familiar American dishes are featured such as Ozark pudding, Southern pecan pie, buttermilk biscuits, Boston baked beans, lemon meringue pie, salt cod dinner, Indian pudding, and Grandmother’s chocolate layer cake.
This is my favorite chapter, and the longest. It reminded me to get out my aebleskiver pan and make pancake balls. Others include Swedish glogg, Danish apple pudding, Swedish potato salad, Swedish meat balls, lingonberry sauce, rum pudding with raspberry sauce, roast goose, rice pudding, Danish pastries, and a large suggestion of smorgasbord foods.
There are a lot of great recipes in this tiny little self-published book. I’m sure Heloise’s family took many a trip around the world without ever leaving the comfort of their kitchen.